TRADITIONAL APPLE CHARLOTTE
This is a real apple charlotte, moulded in a basin, so that when it's turned out the outside is crisp and buttery with the apples cooked to a pulp inside.
Categories Apple recipes Hot Puddings
Yield Serves 4
Number Of Ingredients 5
Steps:
- Peel, core and thinly slice the apples first of all, rinse them in cold water and put them in a saucepan with the sugar and 1 oz (25 g) of the butter. Cook them over a low heat until they are soft enough to beat into a purée. Beat them and leave on one side to cool. Meanwhile melt the remaining 3 oz (75 g) of butter gently, and cut each slice of bread into rectangles. Next brush each piece of bread with melted butter (both sides), being careful not to leave any unbuttered patches, then line the pudding basin with approximately three-quarters of the bread (or as much as you need). Don't leave any gaps between the pieces - overlap them and press firmly. When the apple purée has cooled, beat the egg yolk into it and fill the lined basin with the mixture. Finally seal the top with overlapping slices of the remaining bread. Place a suitably sized ovenproof plate on top of the pudding and weight it down with a 2 lb (900 g) scale weight. Meanwhile, pre-heat the oven to gas mark 6, 400°F (200°C). After 30 minutes place the basin (with the weight still on it) in the oven to bake for 35 minutes. Then, with an oven cloth, remove the plate and weight, and bake the pudding for another 10 minutes to brown on top. Leave the pudding to settle in the basin for a minute after removing from the oven, then carefully invert it on to a warmed plate to serve.
APPLE CHARLOTTE
Steps:
- Preheat the oven to 400 degrees F. Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add the apples, lemon zest, lemon juice, sugar, cinnamon, nutmeg and vanilla. Cover and cook until the apples break down and the mixture becomes stiff, about 50 minutes. Remove from the heat and let cool while you put together the bread.
- Arrange 4 of the bread slices in a square shape on a flat surface. Place the Charlotte mold upside down on the bread and trace the opening with a sharp edge. (Alternatively, use a 2-quart ovenproof casserole dish.) Cut the bread following the traced line and brush both sides with the softened butter. Fit the bread into the bottom of the mold. Cut 11 of the bread slices in half lengthwise. They should be about the same height as the mold. Spread the halved slices with the softened butter and place them against the inside of the mold, overlapping like a fan. Fill the mold with the apple mixture. Cut the remaining 7 slices of bread into triangles, brush with the softened butter and fan the pieces over the top, pressing to fit into the top of the mold.
- Bake until golden brown, about 30 minutes. Allow the pan to cool 15 minutes. Run a knife around the inside of the mold to loosen it before unmolding. Serve warm with whipped cream or ice cream.
GRANDMA'S APPLE CHARLOTTES
My grandma used to make these for special occasions. I always asked her to make them for no reason but she said no. My dad said it's because she would always get frustrated with the dough and she hates to swear. I have no such issue and always remember to use lots of flour when rolling out the dough and have lots of wine available. It is so worth it when they are done. Fantastic tart.
Provided by kmact
Categories Tarts
Time 42m
Yield 18 tarts, 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400F.
- Separately, cream crisco and sugar; sift together dry ingredients; beat egg, milk and vanilla.
- Mix all 3 parts together well.
- Flour cutting board and roll dough out thinly.
- Cut out small circles for the tops and large circles for the base.
- Place large circles in muffin tins.
- Add 1 tbs of apple sauce to each tin.
- Add tops, seal with fingers or fork.
- Score the tops with knife or fork.
- Bake for 12 minutes.
- While cooling, sprinkle with icing sugar.
APPLE CHARLOTTE
This easy recipe uses white bread to create a dessert that is similar to apple pie and will impress your friends and family! Serve with powdered sugar or whipped cream.
Provided by Micaela
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x5 inch bread pan with 1 tablespoon butter. Press bread slices onto the bottom and sides of pan, making sure there are no gaps.
- In a large bowl, combine apples, sugar, cinnamon, lemon juice and 2 tablespoons cubed butter. Place apple mixture in bread lined pan. Cover top with bread slices, and coat with nonstick cooking spray. Cover with aluminum foil.
- Bake in preheated oven for 35 to 40 minutes. Allow to cool for 15 minutes in pan, then invert onto serving dish.
Nutrition Facts : Calories 294.7 calories, Carbohydrate 56.6 g, Cholesterol 11.4 mg, Fat 6.4 g, Fiber 4.9 g, Protein 4.8 g, SaturatedFat 3.2 g, Sodium 418.6 mg, Sugar 25.2 g
APPLE CHARLOTTE
Provided by Moira Hodgson
Categories dessert, side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Peel and core apples and cut them into thin slices. Melt two tablespoons of butter in a saucepan and add apples, lemon juice and lemon peel. Add the sugar, (the amount depends on the sweetness of the apples) and cook the apples over low heat until they begin to get soft.
- Meanwhile, put the remaining butter in a saucepan and bring to a simmer, gently, without browning. Remove the foam that rises to the surface and keep the butter warm.
- Remove crust from bread. Dip the slices of bread into the melted butter and with them line the sides and bottom of an ovenproof dish four inches deep and about eight inches in circumference (a souffle dish is perfect).
- Add the softened apples to the dish (it can be prepared ahead up to this time) and bake uncovered for one hour.
Nutrition Facts : @context http, Calories 443, UnsaturatedFat 6 grams, Carbohydrate 67 grams, Fat 18 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 331 milligrams, Sugar 32 grams, TransFat 1 gram
APPLE CHARLOTTE
This recipe dates back to 15th-century England, and legend has it that it was named after Queen Charlotte, wife of King George III.
Provided by Millereg
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 375°F.
- Put the apples, cinnamon, lemon zest and juice and sugar in a saucepan.
- Cover and simmer gently until pulpy, stirring occasionally.
- Beat thoroughly with a wooden spoon, then cook, uncovered, over a high heat, stirring continuously, until any excess liquid has evaporated and the purée is very thick.
- Brush the butter all over the slices of bread.
- Line the base and sides of a greased 6 inch deep cake tin (such as a Christmas cake tin or substitute a coffee can or vegetables tin, as long as it does not have ridges) with the slices of bread, making sure that they overlap.
- Spoon in the apple purée and cover with more over-lapping slices of bread.
- Bake for about 30 minutes, until the top is golden brown.
- Serve at once, turned out and accompanied with real custard or fresh cream or clotted cream to pour over it.
APPLE CHARLOTTE
Rustle up a classic apple Charlotte for dessert. With a soft centre of caramelised apples and a bread and butter casing, it's delicious with custard or ice cream
Provided by Liberty Mendez
Categories Dessert
Time 1h10m
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 6. Butter a 1-litre pudding basin, then dust with sugar, making sure you cover the whole inside and tipping out any excess sugar. Put a strip of parchment parchment across it (so it's easier to remove the pudding later).
- Cut the crusts off the bread and flatten the slices with your hands. Dip in the melted butter, covering both sides. Use around 4½ slices of the bread to line the base and sides of the basin, overlapping them to make sure there aren't any gaps. Transfer the mould to the fridge while you make the filling.
- To make the filling, put the sugar in a large saucepan over a medium heat for a few mins until it turns a dark caramel colour - avoid stirring it. Add the butter and stir to combine, being careful as it will steam a little. Add the apples, orange juice, zest and cinnamon, and stir to combine. Cook over a high heat for 5-8 mins until the apple has softened and the liquid has reduced slightly, stirring occasionally.
- Remove the pudding basin from the fridge and pour the apple filling into it. Cover the top of the filling with the remaining bread and press down the edges of the bread to seal it together.
- Put the pudding on a baking tray and bake for 35-40 mins, or until golden brown. Leave to cool for 5 mins, then carefully tip upside down onto a serving plate and remove from the basin. Serve with custard or ice cream.
Nutrition Facts : Calories 415 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 41 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.26 milligram of sodium
EASY APPLE CHARLOTTE
Apple Charlotte is a British dessert that is made with apples and white bread and baked in a molded pan. This recipe is easier to make and tastes just as delicious, if not better. And you don't need the molded pan! Serve warm with a scoop of vanilla ice cream or at room temperature with a sprinkle of powdered sugar.
Provided by Yoly
Categories Apple Cake
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 6.5-inch springform pan with nonstick cooking spray and line with parchment paper. Spray parchment paper with nonstick cooking spray.
- Toss apples with lime juice and set aside. Mix flour, cinnamon, ginger, and salt in a bowl and set aside.
- Combine eggs with brown sugar, white sugar, and vanilla extract in a second bowl and beat with an electric mixer until creamy. Add dry ingredients and mix until just combined. Pour about 1/3 of the batter into the prepared pan. Add apples and top with remaining batter.
- Bake in the preheated oven until a toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer to a wire rack and cool for 15 minutes.
- Run a knife around the springform pan, release springform, and flip apple Charlotte onto a plate. Immediately flip the cake onto a serving platter.
Nutrition Facts : Calories 332.3 calories, Carbohydrate 72.8 g, Cholesterol 93 mg, Fat 2.9 g, Fiber 3.5 g, Protein 6 g, SaturatedFat 0.8 g, Sodium 190 mg, Sugar 49.6 g
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